Fresh, New Ways to Cook Inspired Italian Dishes at HomeBook - 2007
After years of cooking in his restaurants, SCOTT CONANT now turns his attention to the bold, flavorful dishes he makes for friends and family at home. A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen.
With a focus on purity of flavor and a respect for the finest ingredients, Conant presents such mop-your-plate dishes as Salt-Baked Shrimp with Olive Oil and Thyme; Grilled Eggplant, Marinated Tomato, and Arugula Salad; Tagliatelle with Peas and Prosciutto; Pan-Roasted Chicken with Potatoes and Green Olives; and desserts like Nutella Panino with Ice Cream and Espresso.
Enhanced with twenty full-color photographs, Bold Italian is a treat for the eye as well as the taste buds. Beginning cooks will appreciate the simplicity of the recipes, while veteran cooks will savor delicious variations on traditional favorites as well as new discoveries. Bold Italian reflects Conant's refreshed, artisanal approach to Italian cooking.
Baker & Taylor
A follow-up to Scott Conant's New Italian Cooking presents a selection of more than 125 regional Italian recipes, updated for the modern American kitchen, that range from such main courses as Pan-Roasted Chicken with Potatoes and Green Olives to delectable desserts including Nutella Panino with Ice Cream and Espresso. Original. 25,000 first printing.
Presents a selection of more than 125 regional Italian recipes, updated for the modern American kitchen, that range from such main courses as pan-roasted chicken with potatoes and green olives to desserts including nutella panino with ice cream and espresso.